Absolutely! I used to keep home stock in the freezer in various (cup to quart) sizes for when I needed it, but I rarely have the time any longer. Strain it and de-grease it if you haven't already, then put it in usable sized containers and it'll keep in top form for 3 months, anyway.

I make alot of chicken salad in the summer. I crock pot the chicken and save the stock. First thing I do is put it in a container. Once cooled to room temp I'll stick it in the fridge for a few hours. This step gels the fat on top. Scrape off the fat then toss the clean stock in the freezer. Works great and been doing it for years.

this is where my obsession with my foodsaver vacuum sealer is revealed - freeze in various size containers/cubes, then run hot water underneath the container to pop out the frozen stock, bag it in foodsaver bags, and vacuum seal it...it will stay fresh for at least a year! (i dined yesterday on pasta with bolognese sauce i made and froze last november - it tasted like i had just made it...)

I share Sneetch's obsession. One caveat: if you freeze things that may have points when solid, try to smooth them out somehow first. If you don't you may get punctures that aren't immediately apparent but which will allow air to enter as time passes.

Of course you can freeze it! In small or large quanties, depends on how much you plan to use at one time. I like to freeze it in QT. Zip-Lock bags, place it flat in the freezer and thaw out in the sink or the micro when I need it. Nothing better than fresh chicken stock!